Soya bean paste

Soya bean paste is a fermented condiment made from soybeans, salt, and often a grain like rice or barley. The fermentation process, which can take months or even years, develops its characteristic rich, savoury, and umami flavour.

Manufacturers use soya bean paste primarily to add a deep, complex savoury flavour (umami) to a wide range of dishes. It is a key ingredient in many Asian cuisines, featuring in sauces, marinades, soups, stews, and stir-fries, contributing both flavour and depth.

Soya bean paste is not a regulated food additive in Great Britain and does not have an E-number. It is a source of protein and various minerals. Like many fermented foods, it contains naturally occurring compounds that may have beneficial effects, although specific health claims are not widely established by regulatory bodies. The high salt content in some soya bean pastes means that consumption should be moderate as part of a balanced diet, aligning with general advice on reducing salt intake.